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How to cook juicy and tasty pasties. Cooking homemade chebureks is tastier than cheburek

How to cook pasties with meat in a quick way. Well, firstly, you need an assistant, and secondly, be sure good mood. We tried the first pasties in 30 minutes, and it took a total of just over an hour to do everything about everything.

I have a universal recipe that is great for making pasties, dumplings, and.

To prepare the dough for this recipe, we need:

2 cups boiled water at room temperature, 400 grams
500-600 grams of flour
1.5 teaspoons salt
1.5 tablespoons vegetable oil

This amount of products is about a kilogram, maybe a little less, minced meat.

Pour water into a deep mixing bowl. Sprinkle flour on top, add salt and vegetable oil.

Thoroughly mix everything until a homogeneous mass. If the dough is very sticky you can add flour.

Sprinkle the table with flour and put the dough from the cup directly on the flour. Knead the dough until it becomes elastic, adding flour as needed.

The finished dough can be put in a plastic bag and sent to the refrigerator for a short time while we prepare minced meat for chebureks.

Minced meat for chebureks

With minced meat, everything is very simple. We take a pre-cooked minced meat from a mixture of beef and pork. Can be bought at the store.

1 kilogram of minced meat
3-4 bulbs
salt, ground black pepper to taste

If minced meat was stored in the freezer, you must first defrost it. Place minced meat in a deep bowl.

Peel the onion and chop finely. Particularly lazy people, like me, can grind it in a blender or pass it through a meat grinder. Add onion to meat.

Add salt and ground black pepper. You can also add finely chopped fresh herbs, but this is not for everyone. Thoroughly mix the minced meat until a homogeneous mass is obtained.

We take the dough out of the refrigerator and begin to sculpt pasties.

Recipe for pasties with meat

We cut off a small piece from the dough and roll it with our palms into a sausage.

Cut this sausage into small pieces. The size of the pieces is not very important. It just depends on him which pasties will turn out, large or small. We make small pasties, so we have pieces the size of half a chicken egg.

Take a piece of dough and roll it into a ball with your hands. Then the ball should be well flattened, as in the photo above, and dipped in flour on both sides.

Then we take a rolling pin and roll it into a thin pancake, about 2 millimeters thick.

I put a pancake of dough on the table. On one of the halves of the dough, spread the minced meat with a spoon.

We cover the minced meat with the second half of the dough to make an envelope.

Seal the edges of the dough with your fingers. We do this carefully so that the cheburek does not open when we fry it.

For reliability (and for beauty), you can walk along the edges of the cheburek with a fork. Then the juice from the chebureks will definitely not flow out.

Pour more vegetable oil into the pan. Fry chebureks on both sides until golden brown. This is about 5-7 minutes on each side, depending on the temperature.

Be careful, flour on chebureks can burn and then they will not look very beautiful, but this does not affect the taste.

Put the finished chebureks on a large dish. Be on the lookout! Chebureks tend to instantly disappear from the dish if left unattended :).

After all the chebureks are ready, we set aside a modest portion for our beloved.

The rest can not be called, they are all already here and everyone has full plates, and someone even has empty ones.

Pour tea, take out sour cream and enjoy life!

Fragrant, with a golden surface, with delicious juicy meat stuffing- it's all about them. Many people love them, but they are afraid to buy in cafes and chebureks. To be sure that the test base is made according to the rules, they were prepared in fresh oil, the filling for pasties is fresh, it is not always possible. You can fry chebureks like in a cheburek, and even much better, at home. You will have the opportunity to make pasties with cheese, potatoes, lean, Crimean, bake in the oven, master the simplest recipe and build pasties from puff pastry bought at the supermarket, knead the dough on kefir. The recipe for pasties with meat at home is available even to novice hostesses. This simple dough is one of the easiest to knead.

So that this dish does not upset you, you will need to know some of the nuances of its creation:

Traditional dough is unleavened, consisting of ordinary flour and water. It should be quite dense, but at the same time elastic. Usually per kilogram of flour there are 350 ml of water, one teaspoon of salt. The kneaded dough must be kept for approximately 1.5 hours.
Any meat is suitable for the filling - lamb, pork and veal / beef. Often used and chicken. Mixed minced meat is even tastier. It is advisable to purchase fresh meat. When the meat is too lean, you need to report a piece of fat. The meat is minced in a meat grinder with large holes, or finely chopped with a sharp knife.
Be sure to add carefully chopped onion, salt and a mixture of peppers.
For the filling, fish, mushrooms, cheeses and vegetables are best suited.
It is necessary to firmly fasten the edges of the product so that the juice of the meat cannot flow out during frying.
It is necessary to fry in large volume oils, any refined oil is suitable for this. The addition of melted butter will improve the taste.
It is convenient to fry in thick-walled cast iron cookware, using an electric fryer will save time.
The dough is rolled out to a thickness of 3-4 millimeters.
It is desirable that the frying process takes place at 180 degrees Celsius, lay out the products in small batches.
Put the cooked products on a dry towel so that unnecessary fat is absorbed.

traditional recipe

The simplest recipe for how to cook pasties is a classic.

Remember this step by step recipe and fry delicious homemade pasties with meat in a pan.

Ingredients

The composition of the products is minimal:

flour - one and a half glasses;
water - a full glass;
any refined oil - 0.5 teaspoons;
salt to taste.

Cooking method

Mix the sifted flour with salt, then with butter, rub with your hands and slowly pour in the liquid, knead until the dough stops sticking to your fingers.
We cover it with a towel and leave it for one hour, it will become more plastic and soft, it will be easier to roll it out.
Roll out into thin sheet, cut out circles with a saucer. We spread the filling on half, cover with the second half, pinch. We press the edges with a fork so that our most delicious products do not fall apart when frying.
Fry in hot vegetable oil.

In the same way, you can cook them on mineral water, use it instead of water.

The dough should be firm enough not to tear, but flexible enough to roll out easily. This is the most common way, chebureks on the water will remain crispy and rich.

on boiling water

Choux pastry for chebureks is extremely popular. If everything is done correctly, the dough will turn out delicious, crispy, it is very soft, it rolls out easily.

Ingredients

Yield - 12-13 pieces:

premium flour - half a kilogram;
1 piece of egg;
boiling water - 1 glass;
sunflower oil - 50 ml;
salt.

Pour salt into the sifted flour and form a hill out of it, make a hole. Pour in boiling water, gently mix everything (it is better to do this with a wooden spatula, it does not heat up and the dough does not stick to it). Add the egg and oil and mix to the desired state. We send it under a napkin for one hour, the dough in boiling water is ready and it's time to cook crispy chebureks.

On vodka

If you fry pasties with meat, a rather pleasant crispy dough is obtained if you add a little vodka during kneading. Chebureks on vodka have a characteristic crunch, during the cooking process the alcohol will evaporate.

Ingredients

The recipe is for 6 pieces:

flour of the highest grade - one and a half glasses;
vodka - 25 milliliters;
water - half a glass;
sugar - 0.5 teaspoons;
some salt;
sunflower oil - 50 ml.

The vodka dough recipe is no different from classic version. Sugar is responsible for the appearance of a golden crust, thanks to vodka, the dough is kneaded for pasties with bubbles. It is soft and can be rolled out immediately.

Crimean variant

Everyone who has ever rested in the Crimea is convinced that the Crimean chebureks are the most delicious. Crimean hostesses know how to cook crispy dough for chebureks in such a way that they melt in your mouth.

Ingredients

You will need products:

wheat flour - 3 cups;
water - an incomplete glass;
salt - 1 teaspoon;
yolk - - 1 piece;
refined sunflower oil - 3 tablespoons.

Before making pastry dough, pour the yolk into a glass of water, add salt and mix. Pour flour in a slide, make a hole and pour water into it, knead. Gradually add vegetable oil. If it turns out cool, add some water. Cover with a towel, it should stand for about an hour.

It begins to delaminate, airy products are obtained from this puff pastry.

Chebureks with cheese are very popular in Crimea. Excellent Crimean chebureks will be obtained if you take hard cheese and brine (for example, suluguni) for the filling in a ratio of one to three and cut into thin strips.

The most excellent taste delicious pasties with cheese mixed with meat, such as beef.

In the oven

We all love fried pies and belyashi, but this food cannot be called healthy, there is too much fat in it. An almost dietary option will turn out if you cook pasties in the oven. And if you take juicy minced chicken for the filling, the dish can be given to children.

Ingredients

For kneading, prepare products:

wheat flour - 600-650 grams;
water - a full glass;
sour cream - 5 tablespoons (of which 1 spoon for lubrication);
dry yeast - 1 tablespoon without a slide;
refined oil - 100 grams;
egg - 1 piece for lubrication;
table salt - 1 partial tbsp. spoon.

Cooking method

Let's start with the dough:

Enter the yeast into the flour base or directly into the water, according to the instructions on the package. Mix all the ingredients and knead a soft dough. Give yourself some time to get up.
Prepare the filling to your liking. You can cook pasties with cheese, make minced meat filling.
Roll out a piece of dough, cut it on a plate, put one tablespoon of minced meat in half of the circle, cover with the second half.
Press the edges well, go over them with a fork.
Beat one tablespoon of sour cream with one egg, grease pastries.
Cover a baking sheet with parchment paper and lay out the products.
Preheat oven to 190 degrees Celsius, bake until browned.

Healthy diet baking is ready.

Even easier, you can cook chebureks from store-bought yeast-free puff pastry bought in a store.

On kefir

Incredibly popular dough for pasties on kefir, it always turns out flawless.

Ingredients

Prepare the following foods:

premium flour - about 4 cups;
kefir (you can whey) - 200 ml;
eggs - 1 piece;
pinch of salt .

Mix all the products until you get a homogeneous tender dough.

Pasties on kefir are delicious with any filling - meat, cheese, potatoes.

On beer

If you are wondering how to cook the dough in an unusual way, try making pasties, the recipe of which includes beer.

Ingredients

The test components are simple:

filtered light beer - 200 milliliters;
premium flour - 3.5-4 cups;
chicken egg - 1 piece;
a pinch of salt.

Mix all the ingredients, gradually adding flour, until a soft plastic dough is obtained. Place it in a plastic bag and let it sit for about an hour.

The dish made with beer is bubbly and crispy.

Filling

If you follow the tradition, then they should be stuffed with lamb meat and a lot of fat. But before we cook them, we often prepare another filling - from pork, beef or chicken. Extraordinarily delicious minced meat for this dish is obtained by mixing different types meat. There will be no tasty snack without onions, it is necessary that he let the juice go. Do not forget to add pepper, a little salt, your favorite spices. Before frying pasties, warm the oil well.

Very tasty lean chebureks, mushrooms are used as a filling, for example champignons, chebureks with potatoes, with cheese, with fish are good, chebureks with cottage cheese and herbs have excellent taste, Crimean chebureks are prepared with cheese according to the classic recipe.

If you use our advice, the question of how to make pasties will not arise before you. You can always make chebureks at home, master the recipe for choux pastry and the recipe for dough with vodka, prepare a variety of minced meat for chebureks, bake in the oven, fry chebureks with potatoes and enjoy their unique taste and aroma.

Good day everyone! Isn't it time for us to eat delicious food today? It's just the right time, now it's evening and I decided to please my family with crispy and juicy delicacies called. This dish is very satisfying, and most importantly, it is also very appetizing. Already, saliva run over the edge.

I usually serve it with sour cream or red sauce, in principle, you can gobble it up on both cheeks without anything. From the heat, from the heat, blush and hot, my family cannot resist such a miracle.

To be honest, not everyone manages to cook them the way they are worth it. The point, of course, is in the aromatic filling, and, of course, in the dough.

I still have plans to tell you the most amazingly cool option, but I will write about it separately in another article, in more detail and in detail, if suddenly someone from this one does not find the one they need.

Everyone at least once who prepared such a dish had problems with the dough. Well, it’s not that it doesn’t taste good, but everyone just wants to have magical bubbles on the surface. After all, then such a masterpiece looks just amazing. Is not it?

Of all my experiments, the most winning and ideal option this recipe was. It’s really true that the dough turns out so well on it, and if you bake ordinary cakes from it, then your joy will have no limits. After all, the cakes are without meat, and it turns out that there will be much more inflating balls on the surface.

Personally, I was delighted when I tried it. Therefore, I strongly recommend starting your actions with this method.

We will need:

Stages:

1. Let's start cooking with the most important secret, this is the addition of hot boiling water to the flour, because it would seem, but what difference does it make to fill in the flour. And yet there is.

It’s even more correct to say wrong, it will be necessary to boil the required amount of water, add vegetable oil to it and salt, stir. The salt should dissolve.

2. Now start adding half a glass of flour sifted through a sieve to the water, and gently stir with a spoon or spatula. You will get something similar to porridge malash).

3. As soon as the mixture cools down a little, it will become warm, namely such that the egg does not boil. And then suddenly the protein will curl up, boil. Personally, I did it this way, while I was kneading, the mixture was already not so hot and, accordingly, I immediately added one chicken egg and it did not turn white.

Of course, not all the flour will go away until the moment you add the eggs, the mixture will still be quite watery.

4. And then roll out the dough on the table, with diligence and diligence. It will be quite elastic and dense, just what you need! Then cover it with a napkin or a bowl and let it cool to room temperature, and then get down to creative meat beauties. Roll out very thinly no more than 2 mm, and then success will be guaranteed in your kitchen. Good luck!

Delicious recipe for homemade pasties

Who can deny themselves the pleasure without trying such crispy pies, and even their own cooking.

Most of us make pasties with meat, that is, they use minced pork and beef in combination, in equal proportions. This is the most popular view. But, you can also make such a dish with a chicken mixture, then they will turn out even more tender and tastier!

Well, of course, you can’t do without onions and fragrant greens, especially when it’s spring or summer outside, and it’s already quite easy to get green vitamins.

Traditionally, onions are cut into cubes, and not even small enough to be rich in taste, but you can grate it on a coarse grater.

What is good about this recipe? And the fact that it will be made on the basis of vegetable and butter, and what does it give? Read on and you will see one important nuance.

We will need:

water - 150 ml
granulated sugar - 0.5 tsp
salt - 1 tsp
flour - 2-2.5 tbsp.
vegetable oil - 8 tbsp
butter or margarine - 4 tbsp
spices - to taste
dill - bunch
onion - 1 head
minced chicken or any other - 0.250 kg

Stages:

1. In order to start the dough, you need to take a deep bowl and first of all pour water into it, add loose ingredients such as salt and sugar. Stir to dissolve grains.

2. Next, add quite a bit of flour and stir, you get a sticky liquid. But that's not all, do this with margarine or butter, melt in a water bath or in the microwave and pour it in here. Yes, it is important that this mixture is hot and still boiling so that the flour is brewed.

Chip! It is butter that does not give cracks to the dough, this will allow you to fry the finished product without splashing, and secondly, it will be much easier to sculpt from that dough than from ordinary dough, it will be more plastic.

3. Then add 2 tablespoons of vegetable oil and mix. It remains now to take the remaining sifted flour through a sieve and add here.

Be sure to sift the flour, then the finished product will be light and airy. Don't be lazy!

4. Stir thoroughly with a spoon, and how to make further stirring will be unrealistic, move the mass to the table and continue the process there. After kneading, the dough will need to rest, it loves, just like we do nothing). Cover it with a towel and let it lie down for about 20-30 minutes.

5. Put the filling on a clean plate and sprinkle with salt and your favorite spices at your discretion. Chop the onion into small square pieces, and chop the greens as finely as possible with a kitchen knife.

6. Then proceed to the sculpting procedure itself. To do this, cut a piece from the dough, make a sausage and roll it with your hands to make it easier to cut into slices. Roll each slice in flour, flatten and roll with a rolling pin into a pancake. You can use special molds, or you can take improvised materials, such as a plate.

Minced meat is placed on one side only, as shown in this photo.

Do not put too much stuffing, otherwise it will be raw.

And another very important clarification, you need to roll out the dough very thinly, otherwise you won’t get the desired effect.

7. After the second half, fold and run your fingers along the edge. To give originality and design, you can run along the edge with a regular table fork.

8. Pour the rest of the vegetable oil into the pan and heat it to the limit, and then reduce the heat and fry the pasties until a beautiful crust on both sides. To avoid excess fat, after frying, transfer them to paper napkins, and only then to serving dishes. Bon appetit!

Crispy treats with vodka and boiling water

Tell me, have you ever been to Mongolia? It’s strange, yes, why I ask such a question, but precisely because we got this dish from the inhabitants of this state. They exclusively made them from minced lamb, and then we Russians picked it up and remade it in our own way.

According to their beliefs, the main component and the secret ingredient is vodka, are you surprised perhaps? You think it will be tasteless and alcohol will kill all the taste, you will absolutely not feel it. But due to this, you will see that such a dish in a pan looks divine and has small air bubbles.

Another feature of this type is that the flour mixture is made without eggs.

Well, you can’t do without onions at all, without it it’s impossible to cook deliciously. Try to make a small portion, the list of ingredients is below.

We will need:

premium flour - 1 tbsp.
water - 0.5 tbsp.
vodka - 1 s.l
sugar on the tip of a knife
salt - 1 pinch
sunflower oil - 2 tablespoons in the dough and separately for frying
any minced meat - 150 g
onion - 1 pc.
salt, pepper - to taste

Stages:

1. Start by pouring vegetable oil into the water, add sugar and salt, stir.

2. Take a deep container and pour flour into it, take only the sifted one. Make a slide, and in it a recess and slowly start pouring the prepared liquid into the hole and voila, vodka has gone into action. Thus, in the end, with constant stirring with a spoon, the dough will come out to the desired consistency.

2. Let the tester lie down and normalize. And then, as always, roll it into a tourniquet, cut it with a knife into small pieces. From each make a round cake, and lay out the minced meat.

Minced meat is prepared in advance, salt and pepper to your liking and sprinkle with diced onions.

3. Form the shape you need, first make a small sun 1-2 mm thick from the dough, put a couple of spoons of the filling on one part and close it.

4. Fry over low heat, I do it on the top five, I have an electric stove, but before that, heat the pan well. Flip as needed when you see the baked edges. Wow, it looks chic, and the smell that goes on is simply beyond words. Cook with pleasure.

Cooking pasties on mineral water - a recipe in a pan

It is believed that this particular variant is one of the classic recipes today. Is it so? It's up to each of us, in any case, it's pretty tasty. Be a little patient and watch this video.

One of the best recipes with bubbles, like in cheburek

I can say for sure that almost everyone has at least once seen how pasties are laid out on the window and how amazing they look. Have you ever wondered how they do it. It's simple, the chefs know the right recipe, they have a full hand.

I would like to note that the dough is rolled out quite thinly, if this is not done, then nothing good will come of it. It might be delicious, but appearance it won't be the way everyone wants it to be.

The peculiarity of this masterpiece is precisely the cooking process itself, namely here two types of mixture are made, and then they are mixed with each other. Wow, you fluff, cool, yeah. So grab a pen and write it down.

Better yet, add this article to your browser bookmarks, and try to cook each time according to a new version from this article. And then, unsubscribe at the bottom in the Comments field.

We will need:

Dough:

water - 300 ml (200 ml and 100 ml)
flour - (100 g and 400 g)
vodka - 1 tbsp
chicken egg - 1 pc.
sugar - 0.5 tsp
vegetable oil - 2 tbsp
salt - 1 tsp

Filling:

minced meat - 500 g
onions - 1-2 pcs.
green onion and dill - a bunch
water - 100 ml
soy sauce - to taste
any spices, such as pepper, paprika, etc.

Stages:

1. Bring the first part of the water to a boil, that is, 200 ml, and pour the flour into this seething water, brew it. You will get a rather sticky consistency.

Break into another bowl egg, combine it with premium flour and with salt and sugar. And of course, after that, add vodka and the remaining hot water. Mix everything thoroughly.

2. This is what will come out of all this, the two species that must now be connected to each other.

3. Do it right in the cup, just make sure it is comfortable. Get a snowball.

One more thing, it may take more flour, see for yourself, because there are a lot of manufacturing companies, and the quality is different for everyone and gluten too.

4. To make this dish fragrant inside, chop the green onion and dill finely with a knife, and do the same with the onion.

5. Combine all greens with minced meat, season with spices, but instead of salt, you can use soy sauce. And a prerequisite is water, it is she who will help ensure that there is a lot of juice in this dish.

6. Well, after kneading, the dough should lie under a towel and rest for 30 minutes, and then cut it into small koloboks, and roll each into a circle, lay the filling along and wrap it in a well-known shape. The edges can be walked with a decorative knife. It will look cool!

7. Fry each side until golden brown, and then put it on a plate and serve with any sauce or sour cream.

8. You can also serve with any vegetable side dishes or

If some of the chebureks remain uneaten, then feel free to reheat them in the microwave the next day. You can stock up for future use, freeze, and then, when hunger sets in, take it out and eat it warmed up, respectively.

Lenten option with cabbage

For those who very often have to go on diets, I offer this cooking option. Instead of meat, cabbage will be used, and even fresh. How to resist this, the answer is obvious - no way! Take and eat such a crispy pie, and quickly, otherwise, there are only red fellows here who can sweep everything to the last bit.

By the way, it will be original if you add fried or pickled mushrooms, but this is if you love this product, otherwise you can easily do without them.

We will need:

flour - 100 g
water - 125 ml
vegetable oil - 1 tbsp and 1.5 tbsp for the filling and plus for deep-frying you will need
salt - a pinch
champignons or other mushrooms - 100 g
white cabbage - 300 g
carrots - 1 pc.
onion - 1 pc.
soy sauce - 1 tbsp or without it
tomato paste - 1 tsp
ground pepper - optional

Stages:

1. Flour will have to be put into words, roughly speaking, to brew, because you will need to use real boiling water. It is with them that pour the flour, stir with a spoon, you can immediately add salt to the water.

2. While the dough is waiting for you, prepare the vegetable filling, chop the cabbage and carrots on a special grater, cut the mushrooms and onions into pieces.

Now combine the mushrooms with onions and fry them in a pan, pour soy sauce at the very end and lightly salt. Well, as a matter of fact, put cabbage and carrot grated on a coarse grater in another container, and to make it stew well, pour in some water, add about 100 ml by eye, stir and fry until fully cooked over medium heat, stir occasionally.

After, it will be necessary to mix the mushrooms and stewed cabbage with each other.

The filling should be completely cool, it's clear why.

3. Place these pies in a hot frying pan, in which vegetable oil should be poured and already heated to the limit. Flip gently with a fork as soon as you see Brown color first side.

It turns out very cool and believe me, everyone in the household and any guests who suddenly came unexpectedly will like it. Don't forget to treat them to sweets or

Homemade chebureks, which are obtained with a juicy filling, and are thin and crispy

Any novice hostess dreams of such an effect, but perhaps does not know how to do it. The point here, of course, is mostly in the minced meat itself, you need to take it not lean, but for example mixed varieties of meat, beef plus pork. And it is also important to add some water or milk to it.

Yes, I know what they immediately thought about, there will be splashes. But no, if you cook the dough correctly. Well, of course, add a little zest to the filling. The most interesting thing is that if you do not eat them right away, then the next day they will be soft and will not dry out. So, intrigue, we will cook tadam on the basis of kefir.

It is kefir that makes them so, after deep-frying they are crispy, and after cooling they are soft.

We will need:

kefir - 1 tbsp.
chicken egg - 1 pc.
salt - 0.5 tsp
flour - 3.5 tbsp.

Filling:

minced meat - 0.5 kg
onion - 2 pcs.
kefir or water - 4 tbsp
salt - 1 tsp
ground black pepper, zira, coriander - a pinch
odorless frying oil

Stages:

1. Mix kefir with salt in a large container and break one fresh chicken egg into it, stir. Then send the flour there. Make a batch, wrap with cling film and let stand warm for about 40 minutes.

2. In the meantime, take care of the filling, add grated onion and spices to the minced meat, salt to taste. And most importantly, kefir or water is also necessary, but it will be liquid, but it's worth it.

Just rub the onion, so a lot of juice will come out, you can scroll in a blender if you don’t want to cry.

3. The final stage, form a sausage from the dough, cut it into pieces, roll each piece into a pancake shape, very thinly about 2 mm. Put the filling on one half of the mold, then fold the second part of the dough and fix it with your fingers.

To make the shape perfect, you can do this, walk around the edges with a special cutter, or take a plate and cut it off. As they say, all means are good, so why not use improvised ones.

4. Fry the finished products in a pan on both sides in hot vegetable oil, and then let it cool slightly and eat to your health! Bon appetit!

Video on how to cook pasties on choux pastry at home

Now I propose to learn with the hostess of this video. Create for the joy of everyone, because it's so nice to treat everyone, especially when everything is just hot and hot.

A quick and tasty recipe for chebureks for the lazy

Wow, they probably chuckled, I, too, by the way). I didn’t think that such an option existed at all, but it turned out that, what our people didn’t think of, it’s necessary. I understand lazy dumplings or dumplings, but in order to invent pasties, this is what kind of fantasy you need to have.

Instead of dough, pita bread is used, it’s cool, yeah, it’s definitely necessary in haste.

We will need:

large pita bread - 1 pc.
minced meat mixed - 350 g
onion - 180 g
salt and pepper
vegetable oil for the pan

Stages:

1. Prepare the filling, chop the onion in a blender or grate, salt and pepper the minced meat. Stir.

2. Cut pita sheets into rectangular pieces of the same size, focus on your pan.

3. After laying out the minced meat, and bend the sheets of pita bread in half. Fry with oil like this, as shown in the photo.

4. Instead of serving, you can use lettuce leaves. It will still look bright and impressive.

We fry juicy treats from ready-made dough

What can I say, if you see this particular manufacturer on sale in your supermarket, then do not hesitate to take it and buy it. It turns out very cool, there are already thinly rolled plates in the form of suns in the pack.

Great, especially when you need to come up with a dinner very quickly. By the way, in addition to these delicacies, you can still make many other dishes, you can get acquainted with them

We will need:

dough - 1 pack
any minced meat - 300 g
salt and pepper
vegetable oil

Stages:

1. Put pancakes on the table and put minced meat with onions on them. The onion will need to be pre-grated, mixed with meat and salt and pepper.

Form with your hands desired shape in the form of a crescent. The edges can be flattened with a fork.

2. Put in a pan and fry until golden brown on both sides in a well-heated pan. And then, with your favorite sauce, gobble up for a sweet soul.

That's all for my dear and beloved subscribers and guests of the blog. I hope that what I have proposed to you in this note will certainly please you and I think that many have already gone to conjure in their kitchen.

Making dough for chebureks is a truly creative process. After all, how else to explain the presence of so many of its variations! Dough on boiling water, milk, kefir, vodka or even custard. And every time it turns out moderately soft, crispy, with an appetizing crust... We will tell you how to prepare dough for chebureks from different products so that your dish will please your loved ones.

Easy to cook

Chebureks today can be found on the menu of snack bars in all cities of Russia and Ukraine. But few people know that this is an original Crimean dish, or rather, a Crimean Tatar one. You can get acquainted with real chebureks only in the Crimea, where representatives of the Crimean Tatar people cook it in the best traditions. And they are happy to share the secrets of its preparation. Although if you ask several chefs the question of how to make dough for chebureks, you are unlikely to get a definite answer. Like many national dishes, this has passed the test of time and its own "evolution of the species." As a result, now we have the opportunity to choose our version of the test for chebureks. And please your relatives with delicious variations on the theme of the test.

Choux pastry for chebureks

This recipe is one of the most beloved by housewives, as it does not require special preparations or many products. Chebureks from choux pastry are very soft even after cooling. Custard or, as it is also called dough for pasties in boiling water, is prepared very simply and quickly.

You will need:

flour - 640 g,
water - 160 ml,
egg - 1 pc.,
vegetable oil - 30 ml,
salt - 1 teaspoon.

Cooking method

Boil water until it boils, add oil and salt there. Immediately pour half a cup of flour into boiling water and mix thoroughly until the lumps disappear. Leave the mass to cool.
Add the egg to the resulting mass, mix.
Make a hill of flour on the table, enter the custard mass in the middle, knead a smooth, tight dough.
Leave the dough for 30 minutes and knead again. Leave for another 30 minutes and you can start sculpting chebureks.

Dough for chebureks with milk

How to cook delicious dough for chebureks with milk? As simple and fast as custard. The use of milk in the dough recipe makes it possible to obtain a soft and plastic mass, from which it is very easy to mold chebureks later. The dough rolls out perfectly, and pasties are soft and puffy.

You will need:

flour - 450 g,
milk (non-fat) - 250 ml,
vodka - 75 ml,
salt - 1/2 teaspoon.

Cooking method

Warm up the milk and mix it with salt.
Sprinkle the flour onto a cutting surface, make a well and pour into the milk and salt.
Lightly mix the mass, gradually adding vodka, until the dough thickens.
The consistency of the dough should come out moderately steep. If the dough is too hard, pat it down with wet hands. If, on the contrary, liquid, add more flour.
Wrap the dough in cling film and refrigerate for 30 minutes.
The dough is ready!

Dough for chebureks with vodka

Following this recipe, you will learn how to make them as close as possible to the original Crimean Tatar cuisine. Thanks to vodka, attractive bubbles will appear on pasties during frying.

You will need:

flour - 640 g,
vodka - 30 ml,
water - 350 ml,
egg - 1 pc.,
vegetable oil - 30 ml,
salt - 1 teaspoon.

Cooking method

Pour water into the pan, add vegetable oil, salt and put on fire.
Sift 1 incomplete glass of flour and gradually pour into the pan. Stir constantly to prevent lumps from forming.
When the flour is completely dispersed, remove the mass from the heat and cool. Add the remaining flour and knead the dough.
Add the egg to the loose, not kneaded mass and begin to gradually (in several steps) pour in the vodka, constantly stirring the dough. Ideally, when the vodka runs out, you will have a tight, kneaded dough.
Wrap the dough in cling film and leave it in the room for an hour. After that, punch down the dough and send it back to the refrigerator. The minimum cooling time for the dough is 1 hour, but it is better to leave it in the cold overnight.

Dough for chebureks on kefir

This simple recipe will allow you to get soft and tasty chebureks. And it's not hard to cook them.

Cooking: 50 minutes

Recipe for: 10 pasties

Good afternoon dear readers. Pasties with meat are quite common pastries, they are sold everywhere. But I will tell you how to make pasties at home, so that the meat is juicy, and even with broth inside. Cooking them is not difficult, you just need to know some subtleties. Fry chebureks very carefully so as not to tear the dough. Therefore, it is better to turn them over with a spatula so as not to pierce them. If the juice flows out, the taste will be different. And also, if the broth gets into hot oil, then there will be a lot of splashes. They will then have to be washed. I don't really want to. Minced meat is prepared from one part of pork and one part of beef. I like this ratio the most. Lamb lovers will also appreciate the dish with minced lamb. Chicken mince is a little dry.

How to cook pasties

Minced meat must be very juicy, so it is usually prepared with one part meat and one part onion. Onion will add juiciness. From the greens, cilantro or parsley is usually put. I did not have greens, so I did not write about them in the recipe. And now, I will tell you how to make pasties with meat, and let's look at a step-by-step cooking recipe.